Summer Berry Trifle

Submitted by: Rob Marbs, Executive Chef, Glen Echo Country Club, St. Louis, Mo.

by C&RB Staff (editor@clubandresortbusiness.com)
June 2007
 

Yield: 10 servings

 

Amt	Ingredient
2 cups	plain low-fat yogurt
1/4 cup	fresh raspberries
2 cups	low-fat granola or slivered and toasted almonds (or a half-and-half mixture of both)
1 cup	fresh blackberries, sliced in half
1 cup	strawberries, sliced in half
for garnish	fresh mint

      
Procedure:
• Purée raspberries in a blender. Add yogurt and blend until mixed well. Strain if you prefer no seeds. Set aside.
• For each serving, place 1-1/2 ounces of the granola or almonds in the bottom of a 4-ounce martini glass.  Top with a layer of strawberry slices, then 1-1/2 ounces of the yogurt-raspberry mixture, followed by a layer of blackberry slices.  Repeat with another series of granola or almonds, strawberry and yogurt layers; end with a layer of blackberries.
• Garnish with fresh mint.